For a vegetarian option, substitute cream of mushroom soup for cream of chicken soup. Feel free to add other vegetables such as bell peppers or mushrooms for added flavor and texture. For a richer flavor, use freshly grated Cheddar cheese instead of pre-shredded. The Zucchini Stuffing Bake can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold. If you don't have cornbread stuffing mix, you can use another type of stuffing mix, such as herb or savory.
Zucchini Stuffing Bake
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 10 mins
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SERVING12 People
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VIEWS18
A delightful twist on classic comfort food! This Zucchini Stuffing Bake combines the subtle sweetness of zucchini with the savory goodness of cornbread stuffing, creating a surprisingly delicious and satisfying dish perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol31 mg
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Fiber2 g
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Protein6 g
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Saturated Fat7 g
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Sodium546 mg
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Sugar3 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepBring 1/2 cup of lightly salted water to a boil in a large skillet. Add zucchini and onion and cook, uncovered, until crisp-tender. Drain in a colander and transfer to a large bowl. (10 minutes)
03
StepStir in the cream of chicken soup and sour cream into the zucchini and onions. Season generously with salt and pepper. (5 minutes)
04
StepIn a separate bowl, combine the cornbread stuffing mix with the melted butter; stir until well combined. (2 minutes)
05
StepLayer half of the stuffing mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture evenly over the stuffing. Sprinkle with half of the Cheddar cheese. (5 minutes)
06
StepAdd the remaining stuffing mixture in an even layer, then sprinkle with the remaining Cheddar cheese. Cover the baking dish tightly with aluminum foil. (3 minutes)
07
StepBake in the preheated oven until bubbly, about 30 minutes. Remove the foil and continue baking until the cheese is melted and lightly browned, about 15 minutes. Let stand for 5-10 minutes before serving. (45 minutes)
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Barney Yundt
Jun 14, 2025I used gluten-free stuffing mix and it worked great!
Armando Runolfsson
Jun 2, 2025I made this ahead of time and it was perfect for a potluck. Highly recommend!
Dasia Schneider
May 31, 2025This recipe was a huge hit at Thanksgiving! Everyone loved the zucchini and the stuffing was perfectly moist.
Stephen Witting
May 30, 2025The kids even ate it! A win in my book.
Amya Doyle
May 7, 2025I've made this several times now, and it's always a success. It's become a family favorite!
Vivianne Upton
Apr 29, 2025I added some sauteed mushrooms and it was amazing! Thanks for the great recipe.
Norwood Robel
Apr 24, 2025So easy to make and a delicious way to use up zucchini from the garden!